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Bean & Barley Soup

Serving: 50 - 1 cup servings

Ingredients

  • 1/3 cup of Oil, Vegetable
  • 4 lbs of Onions, peeled, diced
  • 2 lbs of Celery, diced
  • 4 lbs of Carrots, diced
  • 3 TB of Garlic, minced
  • 3.5 gallons of Vegetable Stock, low sodium
  • 2 TB of Soy Sauce, reduced sodium
  • 2 tsp of Hot Pepper Sauce
  • 1 TB + 1 tsp of Basil, dried
  • 1 TB + 1 tsp of Thyme, dried
  • 4.5 cups of Barley, dry
  • 7.5 lbs of White Beans, canned, rinsed, and drained

Steps

  1. In a large stock pot heat oil over medium heat.
  2. Add onion, celery, and carrots and cook over medium heat for 10 minutes or until soft. Do not brown.
  3. Add garlic, cook 2 minutes.
  4. Add stock, soy sauce, hot sauce, basil, and thyme. Bring to a boil.
  5. Add barley and return to boil. Reduce heat and simmer for 45 minutes, until barley is tender.
  6. Add beans and return to simmer. Hold until ready to serve.

Sourced from: New Hampshire Fruit and Veggie Quantity Cookbook

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